CST Sandwich

Sometimes, in the heat of kitchen preparations, I begin thinking I invented some new way to prepare food. Ha! you say. What's new?

This is my latest delusion: a CST (chicken-sausage-tomato) sandwich.

hot Italian sausage, tomato sauce, cheese

CST Sandwich: The Delicious Doings.

Chicken:

Bake chicken breast(s), marinated overnight in Teriyaki sauce and diced shallot, at 350 degrees F  in a loosely covered aluminum foil tent for 35 minutes. Cool and slice into sandwich-sized pieces.

I usually bake twice as much as I need for any one meal. That way I save prep time and go directly to the refrigerator to grab a pre-baked breast to slice.

Sausage:

Brown a couple of hot Italian sausage in butter, pour a bottle of beer into the pan, cover the pan, and simmer for 20 minutes or until most of the beer has evaporated. Remove the sausage, slice it lengthwise into two or three slices, butter the pan and fry the sausage, smothering it with Dijon honey mustard. Flip sausage to other side and add a quarter cup, or more, of your favorite tomato sauce, top with cheeses and cover until cheeses melt.

Buns:

French hamburger buns from the nearby supermarket suffice. Slice and spread buns with butter, extra-virgin oilve oil, and minced garlic. Broil until brown.

CST Sandwich

Lettuce or fresh spinach leaves make a nice bed on which to lay your meats. Stack the meat, cover with the top bun, and squeeze ... until it fits into your mouth.

DELICIOUS!

You may wish to spread something like Jezebel Sauce on your chicken side bun.

The Jezebel Sauce recipe arrives here with my next posting.

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